Red Wine Rosemary Sauce Over Linguine Recipes

ROSEMARY RED WINE SAUCE FOR STEAK

Steps:

• After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
• Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.

SPAGHETTI WITH RED WINE AND ROSEMARY MARINARA SAUCE

Steps:

• In a large deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, 3 minutes.
• Add the tomatoes and their juices, tomato paste, wine, sugar, basil, rosemary, salt, red pepper flakes (if using), and black pepper; bring to a brisk simmer over medium high heat.
• Reduce the heat and simmer, uncovered, until reduced and thickened, about 20 minutes, stirring occasionally and breaking up the tomatoes with a large wooden spoon. Serve hot over spaghetti.

RED WINE & ROSEMARY SAUCE OVER LINGUINE

Steps:

• Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
• Heat a deep saucepan over medium heat.
• Add oil and garlic and saute for about 30 seconds.
• Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
• Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
• Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
• You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
• Serve over hot cooked pasta.